Liver With Mushrooms & Onions
|Dried mushrooms||6 Medium|
|Beef liver||3⁄4 Pound, sliced|
|Salad oil||3 Tablespoon|
|Minced ginger||1⁄2 Teaspoon|
|Onion||1 Large, cut in half lengthwise and thinly sliced|
|Green onions||5 , cut in 1 1/2 inch lengths|
|Dry sherry||2 Tablespoon|
|Soy sauce||1 Tablespoon|
Cover mushrooms with warm water and let stand for 30 minutes.
Reserve 3 tablespoons of the soaking liquid and pour off the remainder.
Cut off and discard stems; squeeze mushrooms dry and thinly slice.
Remove membrane from liver, if necessary.
Cut liver lengthwise in 11/2 inch-wide strips, then cut crosswise in 1/8 inch-thick slices.
Heat a wok or wide frying pan over high heat.
When pan is hot, add 2 tablespoons of the oil.
When oil begins to heat, add ginger and stir once.
Add liver and stir-fry until browned on the outside but still juicy within (about 1 1/2 minutes); remove from pan.
Add the remaining 1 tablespoon oil to pan.
Add mushrooms and stir-fry fori minute.
Add the 3 tablespoons mushroom soaking liquid, cover, and cook for 3 minutes.
Add thinly sliced onion and green onion and stir-fry fori minute.
Add sherry, soy, sugar, and salt and stir-fry for 1 minute.
Return liver to pan and continue stir-frying until most of the liquid has evaporated.